Results 81 to 90 of about 39,702 (234)

Cheese Whey as a Soil Conditioner [PDF]

, 2020
Whey is the liquid by-product of cheese and cottage cheese manufacture from milk. Each kg of cheese produced results in the production of about 9 kg of whey. In 1993, the U.S. cheese and cottage cheese industry produced approximately 23 x 10^6 m^3 (6 x 10^9 gal) of whey (National Agricultural Statistics Service, 1994).
Robbins, Charles W., Lehrsch, Gary A.
openaire   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Aerobic digestion of cheese whey

, 1990
The main objetive of this work was to evaluate the anaerobic digestion of cheese whey (68.000mg COD/l), without whey pH adjustment, incomplete mixture semi-continuous laboratory reactors with temperature maintained at 35° ± 1°C. Cattle manure with 8% total solids was used for seeding the reactors. The experiment was carried out for a period of 100 days.
Lacerda, T.H.M., Oliveira, A.J.de, Caruso, J.G.B.   +2 more
openaire   +2 more sources

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Dairy Intake and Type 2 Diabetes Mellitus in Iranian Older Adults: Insights From the Baseline Phase of the Birjand Longitudinal Aging Study

Endocrinology, Diabetes &Metabolism, Volume 9, Issue 3, May 2026.
Among 1348 Iranian adults aged ≥ 60 years in the BLAS baseline, total dairy intake showed no clear association with prevalent T2DM (adjusted OR: 1.42, p = 0.05). Higher yogurt (OR: 1.48–1.54) and cheese (OR: 1.44) intakes were linked to greater odds, whereas milk was not.
Mahboubeh Darabi, Amirmohammad Tajik, Mehraneh Movahedi Aliabadi, Zeinab Shakeri, Maryam Mohammadi, Hossein Fakhrzadeh, Mitra Moudi, Masoumeh Khorashadizadeh, Mehdi Varmaghani, Farshad Sharifi   +9 more
wiley   +1 more source

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration

Membranes, 2018
The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no
Antónia Macedo, Joana Monteiro, Elizabeth Duarte   +2 more
doaj   +1 more source

Hypolipidemic and Hypoglycemic Activity of Goat Milk–Derived Peptides

Food Frontiers, Volume 7, Issue 3, May 2026.
Goat milk–derived bioactive peptides IASAEPTVH, LSTSEENSKK, and TEDELQDK exerted favorable hypolipidemic and hypoglycemic properties. ABSTRACT The prevalence of diabetes and hyperlipidemia worldwide has increased in recent decades. This study aimed to investigate the potential hypoglycemic and hypolipidemic effects of bioactive peptides derived from ...
Rui Wang, Yun Yang, Xinhua Ouyang, Rong He, Xingyun Wang, Xiaoqing Chen   +5 more
wiley   +1 more source

Effects of lactation stage, parity, beta-lactoglobulin genotype and milk SCC on whey protein composition in Sarda dairy ewes [PDF]

, 2003
In 90 Sarda dairy ewes the effects of lactation stage, parity, beta-lactoglobulin genotypes, and somatic cell count (SCC) on the milk content of total protein (TP), casein (CN), whey protein (WP) and its fractions alpha-lactalbumin (ALA), beta ...
Battacone, Gianni, Feligini, Maria, Macciotta, Nicolò Pietro Paolo, Nudda, Anna, Pulina, Giuseppe   +4 more
core  

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Performance and development of gastric compartments of calves fed with cheese whey and transition milk

Ciência Rural
: This study aimed to evaluate whether cheese whey associated with transitional milk or not, could serve as a suitable alternative to whole milk for calf rearing.
Maria Vivianne Freitas Gomes de Miranda, Michel Raony Paiva Teixeira de Morais, Renata Nayhara de Lima, Hélia Maria de Souza Leite, Ana Paula Pinheiro de Assis, Tiago da Silva Teófilo, José Domingues Fontenele Neto, Patrícia de Oliveira Lima   +7 more
doaj   +1 more source